Shellfish and Chicken Paella

• 1 medium onions diced
• 3 tablespoons olive oil
• 2 tablespoons curry powder
• 1 tablespoon turmeric
• 1 tablespoon ancho powder
• 1/2 pound chorizo sausage sliced
• 4 cups rice
• 6 cups water
• 4 each chicken thighs, boneless, skinless
• 4 large sea scallops
• 4 each shrimp heads on
• 2 each lobsters claws and tail
• 7 each mussels cultivated black
• 6 each littleneck clams
• 8 each asparagus

1. In a saute pan on grill, sweat onions in olive oil add spices with a little water cook for 10 minutes.
2. Add chorizo and render fat.
3. Add rice and coat with oil.
4. Add water and cook until al dente.
5. Paella: In a saute pan on the grill, steam rice.
6. On the grill, cook chicken, clams, shrimp, scallops, asparagus, mussels and lobster, until done.
7. On a large plate, paella pan or soup bowl spoon out rice mixture.
8. Add chicken and shellfish on top and serve.

onions, olive oil, curry powder, turmeric, ancho powder, sausage, rice, water, chicken thighs, scallops, shrimp, lobsters claws, mussels, littleneck clams, asparagus

Taken from recipeland.com/recipe/v/shellfish-chicken-paella-33323 (may not work)